No Bake Dulce de Leche Cheesecake – A no bake creamy cheesecake filling that has dulce de leche, on a graham cracker crust, with homemade almond caramel sauce!
Combining the rich flavors of dulce de leche with the creamy texture of cheesecake, this No Bake Dulce de Leche Cheesecake is an indulgent dessert perfect for any special occasion. With a buttery graham cracker crust and a luscious filling, it’s finished with a homemade caramel sauce for an extra touch of sweetness. This easy-to-make cheesecake requires no baking, making it ideal for warm weather or busy schedules.
For more no-bake desserts, check out these popular no bake recipes on my blog!
- Irresistibly Easy No Bake Biscoff Cheesecake
- Easy & Delicious No Bake Oreo Cheesecake Recipe
- Easy No Bake Blueberry Cheesecake Recipe
- No Bake Peanut Butter Chocolate Pie
Why You’ll Love This Recipe:
- Easy and No-Bake: Perfect for hot days or when you want a quick dessert.
- Delicious Flavor: The combination of creamy cheesecake and homemade dulce de leche is irresistible.
- Make-Ahead Friendly: Ideal for prepping in advance for parties or gatherings.
Ingredients – No Bake Dulce de Leche Cheesecake
First up, here’s a list of some key ingredients you will need to pick up from grocery stores that are used in the recipe. For a full list of ingredients, check out the recipe card below!
- Graham cracker crumbs – you will need about 16 full sheet graham crackers or digestive biscuits
- Brown sugar
- Unsalted butter, melted
- Cinnamon
- Salt
- Heavy whipping cream
- Full-fat cream cheese
- Dulce de leche (La Lechera or homemade dulce de leche)
- Confectioners’ sugar
- Sour cream
- Pure vanilla extract
Step-by-Step – No Bake Dulce de Leche Cheesecake
Need some help making this no bake dulce de leche cheesecake? Here’s an idea of what the recipe entails. For a full list of instructions, check out the recipe card below!
Step-by-Step – Graham Cracker Crust:
- In a medium-sized bowl, combine the graham cracker crumbs, brown sugar, melted butter, cinnamon, and salt until they form fine crumbs.
- Lightly spray a 9-inch springform pan with cooking spray.
- Press the mixture into the bottom of the pan and slightly up the sides of the pan. Use the bottom of a measuring cup to pack it as tightly as possible!
- Freeze the crust for 10–20 minutes while preparing the filling.
Step-by-Step – Cheesecake Filling:
- Using a hand mixer or an electric mixer with a whisk attachment, whip the cold heavy whipping cream until stiff peaks form (about 4–5 minutes). Set aside.
- In another large bowl, beat the room temperature cream cheese on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Add the dulce de leche, confectioners’ sugar, sour cream, vanilla extract, and salt to the mixture of cream cheese. Mix on low speed until fully combined and smooth. With a rubber spatula, scrape down the sides of the bowl.
- Gently fold the whipped cream into the cream cheese mixture using a silicone spatula. Combine slowly to retain the air in the whipped cream.
Assemble the Cheesecake:
- Remove the crust from the freezer and spread the cheesecake batter evenly over it using an offset spatula to smooth the top.
- Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, preferably overnight (about 12 hours), for the best results.
- When ready, carefully run a butter knife around the edges of the cake and pop the cheesecake out of the pan.
Step-by-Step – Caramel Sauce:
- In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
- Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Be careful not to let it burn; caramel can go from amber to burnt quickly.
- Once the caramel has reached the amber color, remove the saucepan from the heat immediately.
- Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.
- Stir in the unsalted butter, vanilla extract, almond extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
- Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken.
Serve:
- Once the caramel has completely cooled, take the cheesecake out of the refrigerator and remove it from the springform pan.
- Pour the caramel over the top of the cheesecake.
- Serve immediately and enjoy your amazing dessert!
Tips and Tricks – No Bake Dulce de Leche Cheesecake
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smooth, lump-free filling.
- Slow Folding: When folding the whipped cream into the cream cheese mixture, do it slowly to keep the airy texture.
- Chilling Time: Refrigerate the cheesecake for at least 6 hours or overnight to ensure it sets properly.
- Avoid Overmixing: Mix the filling ingredients just until combined to avoid incorporating too much air, which can affect the texture.
- Use a Food Processor: Crush those graham crackers or digestive biscuits into fine crumbs using a food processor. It makes the crust texture perfect and super easy!
- Chill the Mixing Bowl and Whisk: Want the best whipped cream ever? Chill your mixing bowl and whisk attachment in the fridge for about 15 minutes before using. It really makes a difference.
- Ensure Proper Mixing: Use a hand mixer or stand mixer with a paddle attachment to make sure the cream cheese mixture is smooth and lump-free. No one likes lumpy cheesecake!
- Avoid Over-Heating the Caramel: When making the caramel sauce, keep an eye on the color to avoid burning it. Caramel can go from perfect to burnt in a blink!
- Perfect Slices: For clean and neat slices, dip a butter knife in hot water and wipe it dry before each cut. Works like a charm!
Recommended Tools – No Bake Dulce de Leche Cheesecake
- 9-inch springform pan
- Stand mixer or handheld electric mixer
- Heavy-bottomed saucepan
- Silicone spatula
- Offset spatula
FAQs:
Can I make this cheesecake ahead of time?Yes! The cheesecake can be made a day in advance. Add the caramel sauce just before serving.
Can I use store-bought caramel sauce instead of making my own?Absolutely! If you’re short on time, store-bought caramel sauce can be a convenient alternative.
How do I store leftover cheesecake?Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Can I freeze this cheesecake?Yes, you can freeze the cheesecake (without the caramel sauce) for up to 1 month. Thaw in the refrigerator overnight before adding the caramel sauce and serving.
Can I make this cheesecake without a springform pan?Yes, you can use a tart pan or even a cupcake pan for mini cheesecakes. Just make sure to adjust the chilling time accordingly.
How do I make homemade dulce de leche?You can make your own dulce de leche by simmering a can of sweetened condensed milk (such as La Lechera) in a water bath for about 2-3 hours. Make sure the can is fully submerged and keep an eye on the water level, adding more hot water as needed.
What if I don’t have a food processor to crush the graham crackers?No problem! You can place the graham crackers in a sealed plastic bag and crush them with a rolling pin until they form fine crumbs.
Can I use a different type of cookie for the crust?Absolutely! You can use digestive biscuits, golden grahams, or any other cookie you like for the crust. Just make sure they’re crushed into fine crumbs.
How do I ensure the whipped cream stays fluffy in the cheesecake mixture?Fold the whipped cream into the cream cheese mixture gently and slowly to retain its airy texture. Avoid overmixing to keep the whipped cream light and fluffy.
Storing and Freezing:
To store No Bake Dulce de Leche Cheesecake, place any leftovers in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap the cheesecake (without the caramel sauce) tightly in plastic wrap and aluminum foil, then freeze for up to 1 month. Thaw in the refrigerator overnight before adding the caramel sauce and serving.
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Recipe
No Bake Dulce de Leche Cheesecake
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs about 16 full sheet graham crackers
- ⅓ cup packed light or dark brown sugar
- ½ cup unsalted butter melted
- ½ teaspoon cinnamon
- ½ teaspoon salt
Cheesecake Filling:
- 1 and ¼ cups heavy whipping cream
- 24 ounces full-fat cream cheese softened to room temperature
- 13.4 ounces dulce de leche
- ½ cup confectioners’ sugar
- ¼ cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
For the caramel sauce
- 1 cup granulated sugar
- ¼ cup water
- 3 Tablespoons light corn syrup
- ¾ cup heavy cream
- 2 teaspoons pure vanilla extract
- ¾ teaspoon almond extract
- 1 teaspoon salt
- 3 tablespoons unsalted butter
Instructions
Prepare the Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt.
- Pour the melted butter over the mixture and stir until well combined. The texture should be like wet sand.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan or a 9×9-inch baking dish. Use the bottom of a measuring cup to compact the crust evenly.
- Place the crust in the freezer to set while you prepare the filling.
Make the Cheesecake Filling:
- Using a hand mixer or a stand mixer with a whisk attachment, whip the cold heavy cream until stiff peaks form (about 4–5 minutes). Set aside.
- In another bowl, using a hand mixer or a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add the dulce de leche, confectioners’ sugar, sour cream, vanilla extract, and salt to the cream cheese. Mix on low speed until fully combined and smooth. With a rubber spatula, scrape down the sides of the bowl.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated. Be careful not to deflate the whipped cream too much.
Assemble the Dessert
- Spread the cheesecake filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
- Cover the dessert with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the filling to set properly.
Make the Caramel Sauce
- In a heavy-bottomed saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar. Make sure there are no sugar crystals on the sides of the pan. Stir in the light corn syrup, which helps prevent crystallization.
- Place the saucepan over medium-high heat. Allow the mixture to come to a boil without stirring. The sugar will dissolve and begin to turn amber in color. This process may take around 8-10 minutes. Be careful not to let it burn; caramel can go from amber to burnt quickly.
- Once the caramel has reached the amber color, remove the saucepan from the heat immediately.
- Slowly and carefully pour the heavy cream into the caramel while stirring constantly. The mixture will bubble up vigorously, so use caution to avoid splatters. Continue stirring until the caramel and cream are fully combined.
- Stir in the unsalted butter, vanilla extract, almond extract, and salt. Keep stirring until the butter has melted, and the caramel sauce is smooth and creamy.
- Allow the caramel sauce to cool for a few minutes in the saucepan. Then, transfer it to a heatproof container or glass jar. Let it cool to room temperature. As it cools, it will thicken.
Serve
- Once the caramel has completely cooled, take the cheesecake out of the refrigerator and remove it from the springform pan.
- Pour the caramel over the top of the cheesecake.
- Serve immediately and enjoy!
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